Over the past 10 days, a total of 18 submissions were received for the USD$100 giveaway! I must say that I am quite impressed with the effort put in by those who participated and glad to hear that the recipes turned out well. In fact, some recipes were attempted by more than one participant and some participants submitted more than 1 entry.

The following is the list of participants who are identified by the Entry Numbers. Below the list is the Poll for you to vote on your favourite entry. The system is configured to only accept one vote per reader. For those who have participated, get your family, friends and blog readers to vote for your entry. For those who did not participate, join the fun by voting for your favourite entry.

Entry 1 - Cheese Biscuits by JinHooi of Smell & Taste are my memory

Entry 2 - Asam Ikan Kembung by PureGlutton of PureGlutton (1)

Entry 3 - Black Bean Soup by Babe_KL City of Babe in the city - KL

Entry 4 - Ginger Sauced Chicken by Giddy Tigers of Giddy Tigers

Entry 5 - Sambal Belacan Ladies Fingers by PureGlutton of PureGlutton (2)

Entry 6 - Pumpkin and Luncheon Meat Combo by Tine of Oh for the love of me!

Entry 7 - Yam Rice by Zara’s Mama of My Two Girls

Entry 8 - Japanese Tofu with Minced Pork by Michelle of A New Beginning!

Entry 9 - Mee Suah Kueh by Momster of The Cooking Momster

Entry 10 - Bak Kut Teh by PureGlutton of PureGlutton (3)

Entry 11 - Stuffed Mushroom by Wen of Kiddo’s Realm

Entry 12 - Cheese Biscuits by Anggie of Anggie & Jeremy Boy

Entry 13 - Stewed Chicken in Dark Soya Sauce by Pink Parisian of Have you eaten?

Entry 14 - Chicken Rice cooked in Rice Cooker by Michelle of A new beginning! (2)

Entry 15 - Mee Suah Kueh by FlowerMummy of Flower Mummy Cooking Journey

Entry 16 - Chicken Rice cooked in Rice Cooker by HN of Lazy Weekend Cooking

Entry 17 - Egg Flower Minced Pork Soup by Shelley of Nibbles of Tidbits

Entry 18 - Garlic Hoi Sin Chicken by TummyThoz of Tummy Thoughts

All the best!

Voting will begin now and will end on Midnight (Malaysian time) 7th 9th September, 2008.

Update (02.09.2008 @ 1045hours) : Due to a problem with the polling software used which could not be accessed by IE users, I have installed a new poll software which you can see on the sidebar to your right. I have imported all votes as at 1045hours. Sorry for the inconvenience caused.

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Delicious Asian Food has been growing tremendously over the past couple of months and I have noticed more and more people trying out the recipes here with glowing reviews. I must say a big thank you to all of you who have kept coming back and mustering enough courage to try out my humble recipes. You know who you are!

With that in mind, I am launching a contest here with (updated : more than) USD $100 up for grabs! I have never created a contest before and definitely have not given away (more than) USD $100 to anyone online. This is what you need to do and how you can win the USD $100 (or other prizes). Read the rest of this entry »

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Shredded Chicken Porridge is sold by many hawkers in Malaysia, usually by those who also sell Pork Porridge. Oh, by the way, in Malaysia we call congee as porridge. I understand that in the West, porridge refers more to soft food made by boiling oatmeal or other grains. Here, rice is used instead.

Anyway, back to our Shredded Chicken Porridge. When I prepared this batch (which gave me about 5 rice bowl-fulls), I actually worked harder to get a stronger tasting porridge than usual. On that morning, I bought 3 legs of chicken and got it deboned. I boiled the bones for about 1 hour and used the stock to cook the porridge. I only used meat from 1 leg of chicken and kept the other 2 legs for other use. If you are not keen to spend the extra work boiling chicken stock, you can use plain water instead.

The usual condiments to Shredded Chicken Porridge are ginger, chopped spring onions and fried shallots. Just sprinkle them liberally and add a drop or two of sesame oil and you will get a really nice and homely tasting porridge. By the way, if you prefer to have a smooth consistency, I would suggest that you first soak the rice for 15 minutes and drain before cooking it. Once cooked, and before adding anything else into the porridge, switch off the flame and allow the porridge to cool down for about 15 minutes. Then add some water and reboil whilst stirring. You should get really smooth porridge then.

This is my recipe for Shredded Chicken Porridge. Read the rest of this entry »

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If you are looking for an easy yet tasty recipe, Pork Strips with Capsicum in Hoisin Sauce may just be right for you (provided you eat pork, of course). To be honest, though I have heard much about Hoisin Sauce since I was young when I was exposed to the cook show Wok with Yan, I did not venture into cooking with this sauce until I tasted my mother-in-law’s Pork Leg Hoisin Stew. It seems that pork tastes good when paired with Hoisin Sauce.

So, my recent venture was to stir fry pork strips with capsicum and carrots with hoisin Sauce and what a satisfaction this dish gave me. The subtly sweet and crunchy capsicum and carrots gave this dish a mix in  the different texture and taste.  The use of onions also helped to give this dish a nice pungent hint, though not overpowering. So simple is this dish that preparation and cooking time took only about 30 minutes with a bulk of it into marinating the pork. Give this dish a try if you want something tasty to go with your rice or plain noodles / pasta.

This is my recipe for Pork Strips with Capsicum in Hoisin Sauce Read the rest of this entry »

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